Latin-Spiced Grilled Chicken Tacos with Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Tender grilled chicken marinated in Latin spices, served on warm tortillas with fresh pineapple salsa for a bright, flavorful taco experience. This latin american-inspired tacos & burritos ready in about 30 minutes blends pound boneless skinless chicken thighs, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 2 tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 8 small corn tortillas
• for serving lime wedges

Instructions

1. Step 1: In a mixing bowl, combine 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground coriander, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
2. Step 2: Add 1 pound boneless skinless chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
3. Step 3: While chicken marinates, prepare pineapple salsa by mixing 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 minced small jalapeño in a bowl. Set aside.
4. Step 4: Preheat grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 5-6 minutes on each side until internal temperature reaches 165°F and chicken is nicely charred.
5. Step 5: Remove chicken from grill and let rest 5 minutes before slicing into thin strips.
6. Step 6: Warm 8 small corn tortillas on the grill for 20 seconds per side until pliable.
7. Step 7: Assemble tacos by placing sliced chicken on each tortilla and topping with generous spoonfuls of pineapple salsa. Serve with lime wedges for squeezing over.